Drain most of the oil from the anchovies, and smash up them with a fork in a bowl large enough for the whole salad. Finely chop the garlic and add it (or, slice the garlic clove in half, and run the cut side all around the sides of the bowl). Add the dry mustard. lemon juice and Worcestershire Sauce and mix. Add the egg yolk, olive oil, salt and pepper. Chop the romaine, and have it waiting until ready to toss and serve.

Cube the bread into "crouton size" pieces. Mince the garlic. Heat the olive oil in a saute pan, add the garlic, bread cubes and a few tablespoons of the Parmesan cheese. Toss this around until the bread browns. Remove to a plate to cool.

When ready to serve, add Romaine lettuce to the dressing and toss, lightly, but ensuring lettuce is covered, and there is not a "pool of dressing" at the bottom of the bowl. Toss in croutons and remaining Parmesan cheese, and toss light again. Serve.